2 cups shredded cabbage (green or Napa cabbage)
½ cucumber, thinly sliced (preferably unpeeled for more fiber)
½ red bell pepper, thinly sliced
Optional:
1 tablespoon chopped fresh parsley or cilantro
1 teaspoon sesame seeds
Juice of ½ lemon or 1 tablespoon apple cider vinegar
1 teaspoon olive oil
Salt and pepper to taste
Preparation
Wash and prep the vegetables. Thoroughly rinse the cabbage, cucumber, and red bell pepper.
Slice the vegetables. Use a sharp knife or mandoline for thin, even slices. Shred the cabbage finely.
Mix in a bowl. Add all veggies to a large mixing bowl.
Season and toss. Add lemon juice or vinegar, a dash of olive oil (if using), and salt and pepper. Mix until well coated.
Let it rest (optional). For a more marinated flavor, let the salad sit for 10–15 minutes before serving.
Serving and Storage Tips
Serve chilled for a crisp, refreshing bite.
This salad is perfect as a light dinner or side dish with grilled tofu, chickpeas, or lean protein.
Storage: Keep in an airtight container in the fridge for up to 24 hours. For best texture, keep dressing separate until ready to eat.
Not recommended for freezing.
Variants
Spicy kick: Add a pinch of chili flakes or a few slices of fresh jalapeño.
Asian-style: Add grated ginger, rice vinegar, and a splash of soy sauce or tamari.
Creamy twist: Mix with a spoon of plain Greek yogurt or plant-based yogurt and some mustard for a tangy, creamy dressing.
Add protein: Toss in edamame, grilled tofu, chickpeas, or sunflower seeds for added satiety.
FAQ
Q: Can I eat this salad every day?
A: Yes! It’s low-calorie, rich in fiber, and hydrating — making it ideal for daily dinners.
Q: Does it really help with belly fat?
A: This salad alone won’t “melt” fat, but eating it in place of heavier dinners consistently can reduce overall calorie intake, improve digestion, and support fat loss.
Q: Is it suitable for keto or low-carb diets?
A: It’s low in carbs and keto-friendly, especially if you skip the bell pepper or use less.
Q: Can I prepare it in advance?
A: Yes — but for best texture, slice the cucumber and add dressing just before serving.
Q: Can I use other vegetables?
A: Absolutely! Try carrots, radish, or purple cabbage for variety.
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